Dinner Menu
Tues-Sat
Spring 2013
Small Plates
|
PRINCE EDWARD ISLAND MUSSELS Steamed, with broth of bacon, apple cider, chilis, and fresh corn 12
DUCK, BEANS & RICE Red beans and rice with duck confit 10
BROWN BUTTER BBQ SHRIMP Lemon aioli 11
CRAWFISH FLAPJACKS Brown butter, slaw 9
BLACK BEAN SPARE RIBS Sauteed rib tips with Asian black bean barbecue sauce 9 |
SWEET POTATO GNOCCHI Brussel sprouts, mushrooms, and leeks with truffle oil and parmesan cheese 12
PIMENTO CHEESE HUSH PUPPIES Pepper jelly 9
SMOKED HOUSE POTATO CHIPS Barbecue blue cheese fondue 8
CRISPY CHICKEN LIVERS* Tomato jam and cheese grits 9
SOUP OF THE MOMENT |
*Recipe in The Southern Foodie
|
Salads
|
WARM SALAD Wilted greens and herbs with mushrooms, corn, oven-dried tomatoes, and a warm sherry vinaigrette 10
CRAWFISH CAESAR Brown butter barbecued crawfish, romaine hearts, and biscuit croutons 10 |
GARBAGE SALAD Steakhouse classic, a little of everything
|
ROASTED PINEAPPLE SALAD Marcona almond praline, goat cheese, and truffled lemon vinaigrette 9 |
Entrees
|
BRAISED BREAST OF DUCK Amaretto sweet potatoes and cooked winter fruit 26
CRISPY PORK SCHNITZEL Bacon-bleu cheese mashed potatoes, pickled root vegetables, bourbon mustard 27
|
Desserts
Ask your server for dessert offerings. 7
Beverages
GOURMET LEMONADES, SWEET MINT TEA 3
UNSWEETENED TEA, COFFEE, SODA Coke, Diet Coke, Coke Zero, Sprite 2
PELLEGRINO Sparkling water (750 ML) 3.75
WINE BY THE GLASS See wine menu. |
Please alert your server if you have special dietary requirements.
130 S. Northshore Drive, Knoxville, Tennessee 865-212-0024